Jump to recipe
Healthier Broccoli Slaw Salad
Simple slaw salad with a delicious tangy dressing. You may want to double the dressing recipe like I do to use on other salads. It stays good in the fridge for 3 days – just give it a good whisk before you use it.
If you are trying to eat healthier, cruciferous vegetables like broccoli should be at the very top of your list! Just one cup of cooked broccoli offers as much vitamin C as an orange and is a good source of beta-carotene.
Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc. Broccoli provides fiber and is low in calories while being very satisfying (when prepared well!) and dense in nutrients.
Fresh broccoli is best during peak season: October – April.
Rachel’s Tip: Many health food stores and Amazon carry apple juice sweetened dried cranberries.
makes 4 servings
- 1 large head broccoli, cut into small florets
- 1 heaping cup thinly shredded purple cabbage
- 1 cup shredded carrots
- 1/4 cup chopped almonds
- 1/2 cup dried cranberries
- 1/2 cup plain Greek yogurt
- 2 Tbsps fresh squeezed lemon juice
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt and fine ground black pepper, to taste, about 1/4 teaspoon each
In a small bowl, whisk together all dressing ingredients well. Set aside. Bring a large pot of water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.Immediately dunk broccoli into an ice bath (a large bowl filled with ice, and icy-cold water) then allow broccoli to completely drain/air dry in a colander.In a large bowl, add crisp-tender broccoli, cabbage, carrots, almonds and cranberries. Pour in your dressing and gently toss to combine. Taste test, and adjust if needed.This salad stays great in an air-tight container, refrigerated for 2 days.